Creamy Rice With Lemon, Herbs, And Parmesan

1. Bring 4 quarts water to boil in large pot over high heat.

2. Add rice and onion.

3. Boil until rice is just tender, about 16 minutes.

4. Drain, reserving 1/2 cup cooking liquid.

5. Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.

6. Add hot rice mixture, stir to melt butter.

7. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.

8. Season with salt and pepper.

9. Sprinkle with 2 tablespoons cheese.

10. Garnish with basil sprigs and serve.

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Nutrient	Quantity
Total fats	44.1852 g
Protein	22.971 g
Carbohydrates	46.0369 g
Energy	630.8158 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3643 g
Water	195.9798 g
Aspartic acid	1.7396 g
Calcium, Ca	548.8833 mg
Lutein + zeaxanthin	2016.4733 g
Fiber, total dietary	12.3455 g
Carotene, beta	1707.905 g
Niacin	6.0044 mg
Vitamin A, RAE	148.8842 g
Arginine	2.5869 g
Riboflavin	0.5444 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0679 g
Glutamic acid	4.0789 g
Sodium, Na	205.2808 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1432 g
Total lipid (fat)	44.1852 g
Manganese, Mn	1.6377 mg
Fructose	2.233 g
Proline	0.821 g
Fatty acids, total saturated 16:0	4.0782 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	1.6496 g
Choline, total	16.8269 mg
Sugars, total	7.7017 g
Serine	0.9542 g
Fatty acids, total saturated 10:0	0.0156 g
Fatty acids, total saturated 18:0	1.8968 g
Vitamin B-6	0.3829 mg
Selenium, Se	5.2109 g
Ash	6.4946 g
Fatty acids, total saturated 18:1 undifferentiated	16.3461 g
Pantothenic acid	0.9823 mg
Phenylalanine	0.9409 g
Copper, Cu	1.5924 mg
Betaine	0.184 mg
Thiamin	1.2666 mg
Retinol	3.9 g
Methionine	0.5472 g
Iron, Fe	5.1839 mg
Carbohydrate, by difference	46.0369 g
Phosphorus, P	815.8867 mg
Folate, total	174.3158 g
Tocopherol, gamma	0.1686 mg
Fatty acids, total saturated 4:0	0.0162 g
Alanine	0.9379 g
Cholesterol	2 mg
Valine	0.9883 g
Fatty acids, total saturated 18:2 undifferentiated	18.6642 g
Glycine	1.1888 g
Carotene, alpha	0.0442 g
Glucose (dextrose)	3.3042 g
Fatty acids, total saturated 14:0	0.1673 g
Zinc, Zn	5.1278 mg
Isoleucine	0.7534 g
Fatty acids, total saturated 12:0	0.0142 g
Fatty acids, total polyunsaturated	19.0485 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	1.3403 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	2924.1867 IU
Folate, DFE	174.3158 g
Tryptophan	0.3892 g
Vitamin C, total ascorbic acid	61.0626 mg
Phytosterols	25.5 mg
Galactose	0.0162 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.723 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	517.568 g
Fatty acids, total saturated	6.4779 g
Histidine	0.5154 g
Fatty acids, total monounsaturated	16.5749 g
Threonine	0.7415 g
Folate, food	174.3158 g
Cryptoxanthin, beta	4.2533 g
Vitamin E (alpha-tocopherol)	0.3385 mg
Magnesium, Mg	126.5083 mg
Lysine	0.6372 g
Potassium, K	871.9025 mg
Cystine	0.3363 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Butter	6 tablespoons	513	23.571	43.2
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Onion	1 cup	64	14.944	0.16
Parmesan cheese	1 cup	37	4	0.5
Arborio rice	2 cups	0	0	0
Parsley	0.5 cup	10.8	1.899	0.237
Water	4 quarts	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384
basil sprig	0	0	0	0